You’re facing down a mix of local and international judges. And you’re trying to make cocktails while they stare intensely at every little thing you’re doing. Plus, you’re attempting to describe the drink as you’re making it. It’s not easy. Add in the fact that this is your first competition, you’re new to the industry, and you haven’t hit 25 yet. And it all adds up to a true coming-of-age test of young bartenders’ skills. This is I-Bartender, the Saigon-based bartending competition celebrating its fifth year.
Đọc bài viết bằng Tiếng Việt
This year, I-Bartender, organized by Hoa Sen University, celebrated its own coming of age too, embracing five years of the competition, with the theme of ‘Life Cycles.’
Mirroring the journey of existence, the competition unfolded over three rounds: Birth, Life, and Rebirth. The familiar faces of Christina Mai Ninh, Thep Dinh, Kata Simon, Jérémy Faucan, and David Kaye mentored and judged the competitors, and they welcomed, for the first time for the competition, two international guests: Boon Leong Ho, Bar Manager at Four Points by Sheraton Kuala Lumpur, and Gabriel Gliga, co-founder of Pickwick’s Chronicles, in Bangkok. Boon co-critiqued the semi-final, held at Trieu Institute, and stuck around for a guest shift with I-Bartender’s 2023 champion, Khanh Bao – a DIAGEO World Class 2024 Top 20 finalist.
Likewise, Gabriel stayed on after the final day of competition at 2 Lam Son, at Park Hyatt Saigon – which also welcomed Huy Ho, Brand Ambassador for Mathieu Tesseire, as a judge – for a celebratory six-hand guest shift with Kata Simon and Jérémy Faucan.
The Birth, Life And Rebirth Of I-Bartender Season 5
But before all that, for the preliminary round ‘Birth’, competitors were asked to show their skills with a video submission.
Then, the ‘Life’ round at The Trieu Institute, featured a strong emphasis on sustainability and environmental responsibility. I-Bartender asked competitors to create cocktails using local ingredients while incorporating eco-friendly techniques.
And then there were only five left, although here at The Dot Magazine, we considerately offered a chance for a wild-card entry by hosting a vote via our social channels, bringing the total to six.
So, they headed to Park Hyatt Saigon on 23 July, where, for the Rebirth round, they were challenged to revive a classic cocktail, while giving it a modern twist. And that left three bartenders, vying for the title.
In the second round of the day, and the finale for the competition, Kata Simon led a ‘Mystery Box’ challenge. The top three finalists faced unexpected ingredients in their boxes which they had to use to craft their cocktails.
We got the inside story from the three top-ranked bartenders who made it to the final ‘Rebirth’ round: the eventual winner Le Thanh Nam, from Dram Bar, and the runners up, Quoc Dat from 86 Proof Whiskey Bar and Quoc Trong from Emme House.
In your own words, who are you and what do you do?
Thanh Nam: I’m Thành Nam, a barback at Dram Bar for the past year.
Quoc Dat: I’m Dat, or DDope to my friends. As a Barback at 86 Proof Whiskey Bar, I guess I’m known for my outgoing personality and positive attitude.
Quoc Trong: My name is Quoc Trong, and I’m working at Emme House. Being a Gen Z with a vintage soul, I’m passionate about blending the best of both eras.
How did you prepare for the final? And can you describe the cocktail you made for the morning’s ‘Rebirth’ challenge?
Quoc Trong: This was my first competition, and the excitement was comparable to taking a national college entrance exam! Balancing work and preparation was a big challenge, but my team’s support made everything possible.
The ‘Rebirth’ theme inspired me to create the ‘Coff Tai’, a twist on the classic Mai Tai. Coffee’s ability to transform over time was a key element in my concept. I incorporated Vietnamese Sampan Rum, custard apple, and coffee ice cubes. I gave each of the judges a small plant – a kind of succulent, those cute, drought-resistant plants – in a pot. And I even used the coffee grounds to nurture the succulents, symbolizing the enduring power of life.
Thanh Nam: Participating in the I-Bartender Contest Season V was a truly unforgettable experience. As a first-time contestant in such a large competition, I was quite nervous. However, I managed to overcome my stage fright by spending countless hours practicing my English presentation skills.
My most memorable creation was the ‘The Mirror’ cocktail in the final round. Inspired by the classic ‘Bee’s Knees’, I reinvented the recipe by combining gin, honey, lemon juice, turmeric cordial, and Mathieu Tesseire yuzu syrup to create a unique and unforgettable flavor. The name ‘The Mirror’ holds a profound meaning, reflecting my continuous journey of learning and self-improvement.
Quoc Dat: For me, the most challenging round was definitely the ‘Rebirth’ round.
I chose to bring back the ‘Corpse Reviver #2’. Using cascara tea with its cherry and citrus notes, combined with the warm, comforting flavors of cinnamon, I created a unique twist on this classic.
To add complexity, I used apple juice infused with malic and citric acids as a substitute for lemon. I even repurposed the pulp from the juiced apples to make accompanying biscuits.
What ingredients did you receive in the tough Mystery Box challenge and how did you incorporate them into your cocktail?
Thanh Nam: In the Mystery Box challenge, I was presented with Kimchi, marinated olives, fresh basil, red bell pepper, and carrot juice. Initially, I felt a bit overwhelmed by the unusual combination of ingredients. However, I decided to put a twist on the classic ‘Bloody Mary’ cocktail. I wanted to use all the provided components and embrace a sustainable approach. To achieve that, I used the bell pepper as a drinking vessel and incorporated kimchi, olives, and bell pepper into the cocktail.
Quoc Dat: I was given chicken flavor powder, fish sauce, Vietnamese coriander, chili oil, and beer!
I created an umami-rich base using the chicken powder and fish sauce, and combined the Vietnamese coriander with vermouth.
The final cocktail, a Chicken Soup Martini, was finished with a drizzle of chili oil for an extra kick. The beer? I slugged it right before my turn to calm my nerves!
Quoc Trong: My Mystery Box contained celery, pickled cucumber, white radish juice, and yellow mustard – all ingredients that reminded me of my childhood on a farm.
Knowing I’d never used them in a cocktail before, I decided to create something refreshing and healthy. I crafted a cocktail using Vietnamese Lady Triệu Gin, celery, cucumber syrup, pickled cucumber juice, and lemon, and rimmed the glass with yellow mustard. I named it ‘Set my Heart on Fire’ because using familiar ingredients in a new and innovative way was truly inspiring.
Looking back, what were the biggest things you learned at I-Bartender Season 5? And what tip would you give the entrants to Season 6 next year?
Quoc Dat: Through this competition, I’ve learned so much, from the basics of bartending to ingredient combinations, presentation skills, and public speaking in English. It really boosted my confidence.
I encourage future contestants to give it a try and put their all into it. You’ll never know what you’re capable of until you try.
Quoc Trong: I learned a lot from mentors on connecting bartenders globally and promoting national identity. The contest showed me the value of hard work and learning from others, even from my fellow competitors.
My only advice for next season’s contestants is to dedicate yourselves to learning and growing. Knowledge is power, and the more you learn, the more successful you’ll be. Don’t be afraid to make mistakes, fear only the lack of trying.
Thanh Nam: Throughout the contest, I’ve learned so much from my fellow contestants, and the mentors. The most important lesson? Confidence. Confidence is key. To the next season’s contestants, I’d say: be confident, have fun, and don’t be afraid to give it your all.
And what’s next for you as a bartender?
Quoc Trong: I’m excited to keep learning and growing after this contest. And also I want to participate in more competitions to challenge myself and expand my knowledge.
Thanh Nam: I am committed to keep on learning and to pursue more personal development.
Quoc Dat: I intend to learn more to know how to handle ingredients better and participate in more competitions so that I can learn from other bartenders.
Given the chance to step into the shoes of any renowned bartender for a day, who would you choose and why?
Thanh Nam: That’s a tough one, but if I had to choose, I’d pick Kata Simon. Her positive vibes are infectious!
Quoc Trong: I’m going to go for Gabriel.
Quoc Dat: If I had to choose, I would probably go for Boon Leong Ho. I really like the way Boon uses MSG in his cocktails and the way he turns local food into interesting cocktails. That’s partly because it’s a style I want to explore myself. Besides that, in the I-Bartender Season 5 semi-final, Boon also guided us and gave us a lot of solid advice.
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